My favorite has to be the Inn at Little Washington's currant and walnut oatmeal cookie. Nothing about them is ordinary. They are like the oatmeal raisin cookie your grandmother made on steroids - made with the finest twists that push them into gourmet standing. Interestingly, they are topped with sea salt that really makes the cookie sparkle. They are reputed to be Bush 43's favorite, too (the pastry chef there used to work at the White house), but I don't let that get in the way of my enjoyment.

That means it'll be time to make my "Blue Balsamic" glaze. I take a some good sized crumbles of Maytag Blue Cheese and add a few tablespoons of Villa Manodori Aged Balsamic vinegar. The best balsamic I've ever had. I just barely mix them together and then spread it over the steaks, just as they're almost done. The heat warms up the glaze and starts melting the cheese.

Not that good steaks really need much help, but the sharpness of the cheese combined with the sweet and sensual nature of the Balsamic on a perfectly cooked steak just blow my mind. It's heaven on a plate. For me anyway.

Yum.

And just to keep it Axiom related, my wife and I enjoy cooking together and we almost always have the Axiom's on in the background providing some cooking music of some sort.